Scholastic modeling of pH and Redox Potential Changes in olive tree leaf alcohol and acids containing incubation media designed for the steady growth of Acetobacter aceti and Saccharomyces cerevisiae

Abstract

Modeling of pH and redox potential changes was investigated instructionally in incubation media designed for a stable growth of Acetobacter aceti and Saccharomyces cerevisiae. Olive tree leaf, phosphoric acid, vinegar, acetic acid and ethyl alcohol were used in incubation for extraction and symbiotic purposes. Structure imaging of olive tree leaf powder was performed using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). The incubation experiments were carried out at initially lowest pH and high temperatures of 30oC and 35oC for eight days in liquid state fermentation process. A steady A. aceti and S. cerevisiae growth was observed during the incubation. Increase in pH value displayed increase in redox potential in water+ phosphoric acid, vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and acetic acid+phosphoric acid and vinegar+phosphoric acid solution processes at 35oC. Decrease in pH value displayed decrease in redox potential in A. aceti+alcohol+phosphoric acid, vinegar+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 30oC, and vinegar+A. aceti+phosphoric acid, S. cerevisiae+A. aceti+acetic acid+phosphoric acid and S. cerevisiae+A. aceti+phosphoric acid solution processes at 35 oC.